Step 1

Combine all dressing ingredients in a jar and shake vigorously. Set aside.

Step 2

Heat oil in a frying pan, wok or deep fryer. It is hot enough when the end of a single noodle puffs up immediately, about 350°F.

Step 3

Drop a small handful of noodles into the oil. As soon as they puff up immediately turn the whole pile over using tongs. Listen for the remaining noodles to puff up then remove immediately. Transfer to a plate lined with paper towel.

Step 4

Repeat with remaining noodles. When cool the fried noodles can be stored in an airtight container for 1 week.

Step 5

Combine salad greens and vegetables in a large bowl.

Step 6

Shake dressing, add to greens and toss.

Step 7

Divide greens onto 6 plates.

Step 8

Finish each salad with crispy fried noodles. Serve immediately.